"Savoy cabbage Savoy cabbage (""Brassica oleracea"" var. ""sabauda"" L. or ""Brassica oleracea"" Savoy Cabbage Group), is a variety of the plant species ""Brassica oleracea"". Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as ""Savoyer Kohl"". It is named after the Savoy Region in France. It is known as 'cavolo verza' in Italy. It has crinkled, emerald green leaves. The leaves are crunchy and tender. Known cultivars include 'Savoy King' (in the US), 'Tundra' (green with a firm,"
"known as ""saluyot"". It is commonly consumed as a leafy vegetable together with bamboo shoots. In Thai cuisine, the leaves of the ""Corchorus olitorius"" (locally known as ""bai po""; ) are eaten blanched, together with plain rice congee. The taste resembles that of spinach and samphire. Corchorus Corchorus is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with jute applying to the fiber produced from the plant, and mallow-leaves for the leaves used as a vegetable. The plants"
"Fat choy Fat choy (; ""Nostoc flagelliforme"") is a terrestrial cyanobacterium (a type of photosynthetic bacteria) that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair. For that reason, its name in Chinese means ""hair vegetable."" When soaked, fat choy has a soft texture which is like very fine vermicelli. Fat choy grows on the ground in the Gobi Desert and the Qinghai Plateau. Over-harvesting on the Mongolian steppes has furthered erosion and desertification in those areas. The Chinese government has limited its harvesting, which has caused its price to increase."
"(""Parkia speciosa""), ""tua phū"" (winged beans) and ""khaophot"" (corn). Among the green, leafy vegetables and herbs that are usually eaten raw in a meal or as a side dish in Thailand, the most important are: ""phak bung"" (morning glory), ""horapha"" (Thai basil), ""bai bua bok"" (Asian pennywort), ""phak kachet"" (water mimosa), ""phak kat khao"" (Chinese cabbage), ""phak phai"" (praew leaves), ""phak kayang"" (rice paddy herb), ""phak chi farang"" (culantro), ""phak tiu"" (""Cratoxylum formosum""), ""phak ""phaai"""" (yellow burr head) and ""kalamplī"" (cabbage). Some of these leaves are highly perishable and must be used within a couple of days. Several types of"
"Green papaya salad Green papaya salad is a spicy salad made from shredded unripe papaya. Probably originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Cambodia as bok l'hong (, ), in Laos as tam som () or the more specific name tam maak hoong (, ), in Thailand as som tam (, ), and in Vietnam as gỏi đu đủ. ""Som tam"", the Thai variation, was listed at number 46 on ""World's 50 most delicious foods"" compiled by ""CNN Go"" in 2011. The green papaya salad was adapted from an ethnic Lao dish"
"a curried vegetable dish of potatoes and ""A. tuberosum"" known as ""dunduko sag"". In Thailand, they are known as ""gui chai"". In Vietnam, the leaves of garlic chives, known as ""hẹ"", are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys. In Kazakhstan, where the plant has been introduced through cultivation by Dungan farmers and ties with neighboring China, garlic chives are known by a transliteration of their Mandarin Chinese name, djutsey (джуцей). Used in cooking, it is sometimes added as a filling to manty, samsa, yuta, and other typical dishes."
"Ivy gourd is rich in beta-carotene. Coccinia grandis Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian state of Kerala, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable. In Southeast Asia, it is grown for its edible young shoots and edible fruits. Its native range extends from Africa to Asia, including India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam, eastern Papua New Guinea, and the Northern Territories,"
"Thailand include: Green papaya salad Green papaya salad is a spicy salad made from shredded unripe papaya. Probably originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Cambodia as bok l'hong (, ), in Laos as tam som () or the more specific name tam maak hoong (, ), in Thailand as som tam (, ), and in Vietnam as gỏi đu đủ. ""Som tam"", the Thai variation, was listed at number 46 on ""World's 50 most delicious foods"" compiled by ""CNN Go"" in 2011. The green papaya salad was adapted from an ethnic"
"Tatsoi Tatsoi (""Brassica rapa subsp. narinosa"" or ""Brassica rapa var. rosularis"") is an Asian variety of ""Brassica rapa"" grown for greens. This plant has become popular in North American cuisine as well, and is now grown throughout the world. The name comes from Mandarin (塌棵菜 tā kē cài). It is also called 'Chinese flat cabbage', 'rosette pakchoi' or 'broadbeaked mustard', 'spoon mustard', or 'spinach mustard'. Cantonese transliterations include 'tat soi', 'tat choy'. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavour. It can be"
"Cruciferous vegetables Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar green leaf vegetables. The family takes its alternative name (Cruciferae, New Latin for ""cross-bearing"") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in Britain and Ireland as ""brassicas"", are in a single species (""Brassica oleracea""); they are not distinguished from"
"Spondias Spondias is a genus of flowering plants in the cashew family, Anacardiaceae. The genus consists of 17 described species, 7 of which are native to the Neotropics and about 10 are native to tropical Asia. They are commonly named hog plums, Spanish plums, libas in Bikol and in some cases golden apples for their brightly colored fruit which resemble an apple or small plum at a casual glance. They are only distantly related to apple and plum trees, however. A more unequivocal common name is mombins. A theory regarding the name of the city of Bangkok, Thailand is that"
"and is high in fiber. It also contains kaempferol. Endive Endive () is a leaf vegetable belonging to the genus ""Cichorium"", which includes several similar, bitter, leafed vegetables. Species include ""Cichorium endivia"" (also called endive), ""Cichorium pumilum"" (also called wild endive), and ""Cichorium intybus"" (also called common chicory). Common chicory includes types such as ""radicchio"", ""puntarelle"", and Belgian endive. There is considerable confusion between ""Cichorium endivia"" and ""Cichorium intybus"". There are two main varieties of cultivated ""C. endivia"" endive: ""Cichorium intybus"" endive is popular in Europe, and is also known as leaf chicory. Endive is rich in many vitamins and"
"Thailand, ""kuaitiao nuea pueay"" is a similar dish. In Vietnam, ""Bò Kho"" is a beef stew sometimes served with noodles (or bread as an alternative), that is similar to Taiwanese braised beef noodles. Pho is also a Vietnamese noodle soup that contains of broth, rice noodles called bánh phở, herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà). Yaka mein is a type of beef noodle soup commonly found in Chinese restaurants in New Orleans. It consists of stewed beef, spaghetti noodles, hard-boiled egg and chopped green onions, with Cajun seasoning, chili powder or Old"
"Endive Endive () is a leaf vegetable belonging to the genus ""Cichorium"", which includes several similar, bitter, leafed vegetables. Species include ""Cichorium endivia"" (also called endive), ""Cichorium pumilum"" (also called wild endive), and ""Cichorium intybus"" (also called common chicory). Common chicory includes types such as ""radicchio"", ""puntarelle"", and Belgian endive. There is considerable confusion between ""Cichorium endivia"" and ""Cichorium intybus"". There are two main varieties of cultivated ""C. endivia"" endive: ""Cichorium intybus"" endive is popular in Europe, and is also known as leaf chicory. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K,"
"as ""sayongte"" () or ""fak maeo"" (, literally meaning ""Miao melon""). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups. In Darjeeling, India and Nepal, the plant and fruit is called ""ishkus"" (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries. In the Indian state of West Bengal, it is generally known as ""Squash"" (স্কোয়াশ). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs"
"these two countries. In Vietnam, ""bò bía"" is the Vietnamese variant of popiah, introduced by Teochew immigrants. It is common to see an old Teochew man or woman selling bò bía at their roadside stand. In Thai cuisine, two types of ""popia"" () are popular: ""popia sot"" (fresh spring roll) and ""popia thot"" (deep-fried spring roll). In addition, Thai cuisine has also incorporated the Vietnamese ""summer roll"" under the name ""kuaitiao lui suan"" (). While in Burma/Myanmar, it is known as kawpyan (). Similar foods in other cuisines include the Indonesian ""Lumpia Basah"" and the Filipino ""lumpiang sariwa"" spring rolls,"
"such vegetables. Cruciferous vegetables Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar green leaf vegetables. The family takes its alternative name (Cruciferae, New Latin for ""cross-bearing"") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in Britain and Ireland as ""brassicas"", are in a single species (""Brassica oleracea""); they are not"
"or chhakhvay (ឆាខ្វៃ). There are two main versions of bobar, plain congee, and chicken congee, rice soup. The chicken rice soup, Bobor Sach Mon(បបរសាច់មាន់), is exactly the same as bobar but is filled with more herbs and chicken. Usually eaten during cold seasons or when someone is sick. Once the bobar is finished just like regular bobar, a variety of toppings can be added to enhance the taste such as, bean sprout, green onions, cilantro, pepper, along with the dried fish and chhakhvay on the side. In Taiwan, congee is prepared of rice and water, with few other ingredients. Sweet"
"in Odia; ""vel niviti"" (""sudu"") in Sinhalese; kodip pasaLi (கொடிப்பசலை) in Tamil; ""bachhali"" (బచ్చలి) in Telugu; and ""basale"" in Tulu. In Southeast Asia, it is known as ""kubay"" in Ibanag; ""libatu"" in Kapampangan; and ""alugbati"" in Tagalog and the Visayan languages of the Philippines. It is known as ""pak plang"" (ผักปลัง) in Thai; ""mồng tơi"" in Vietnamese and""Vor Chunlung"" ( វល្លិ៍ជន្លង់ ) in Khmer . In East Asia, it is known as 潺菜, 木耳菜, 落葵 or 蚕菜, being ""saan choy"", ""xan choy"", ""shan tsoi"", ""luo kai"", ""shu chieh"", and ""lo kwai"" in some of readings of Cantonese; and ""tsurumurasaki"" (つるむらさき)"
"niouk yen (boulette chou chou) or chow mai. Stems and leaves are consumes in bouillon to accompany rice and other dishes. The chou chou is also consumed as pickle, salad, gratin, curry and sauté with beef, egg or chicken. In Australia, where it is called ""choko"", a persistent urban legend is that McDonald's apple pies were made of chayotes, not apples. This eventually led McDonald's to emphasise the fact that real apples are used in their pies. This legend was based on an earlier belief that tinned pears were often disguised chayotes. A possible explanation for the rumor is that"
"two subspecies described: In the temperate zones of Asia: the Caucasus, China, East Asia and also in the tropics of the continent: India, Indochina and Malaysia. It can withstand both drought and waterlogging. It can be cultivated up to 2000 m above sea level. Hindi: Moraiyo, Kutki, Shavan. <br> Bengali : Sama. <br> Tamil : Samai. <br> Gujarati : Gajro, Kuri.<br> Telugu : Samalu.<br> Marathi : Sava, Halvi, Vari. <br> Oriya : Suan.<br> Kannada : Saame. The largest cultivation is in central India. Usually, it is planted using a seed drill. It can also if necessary be planted spoiled. The"
"greens might be combined with pasta or accompany meat dishes. Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties: Although leaf chicory is often called ""endive"", true endive (""Cichorium endivia"") is a different species in the genus, distinct from Belgian endive. Around 1970, it was found that the root contains up to 20% inulin, a polysaccharide similar to starch. Inulin is mainly found in the plant family Asteraceae as a storage carbohydrate (for example Jerusalem artichoke, dahlia, yacon, etc.). It is used"
"John Crawfurd, sent on an embassy to Bangkok in 1822, writes in his account of the journey: ""The fruits of Siam, or at least of the neighbourhood of Bangkok, are excellent and various, surpassing, according to the experience of our party (...) those of all other parts of India."" The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees. Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies. Fruits feature in spicy salads such as ""som tam"" (green papaya"
"has spread to wetlands, and is threatening the habitat of swamp tea trees. In India seeds of this grass are used to prepare a food dish called khichadi and are consumed during festival fasting days. In Gujarati is called ""Samo"" (સામો) or ""Moriyo"" (મોરિયો) in Marathi it is called 'bhagar' (भगर) or ""Vari cha Tandul"" (वरी चा तांदुळ), in Hindi it is called ""Mordhan"" (मोरधन)or ""Sava ka chawal"" (सवा का चावल). Also called samay ke chawal The 1889 book 'The Useful Native Plants of Australia’ records that Panicum Colonum, (an earlier name for this plant) had common names which included"
"choy, kale, collards, mustard greens, and watercress. Although there is basic research on how sulforaphane might affect mechanisms in vivo, there is no high-quality evidence to date for its efficacy against human diseases. Sulforaphane Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are"
"dok khae daeng"". Other locally available vegetables are used in the traditional versions such as ""Ipomoea aquatica"" (""phak bung"") and ""Neptunia oleracea"" (""phak krachet""). Following the popularization of the dish, currently the favored vegetables include cauliflower, white radish, cabbage, chinese cabbage, carrot, long beans and asparagus, as well as cha om omelet. The versions using shrimp instead of fish are more popular; ""kaeng som"" with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry. Kaeng som"
"used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Several types of wild greens, known collectively as ""chwinamul"" (such as ""Aster scaber""), are a popular dish, and other wild vegetables such as bracken fern shoots (""gosari"") or Korean bellflower root (""doraji"") are also harvested and eaten in season. Medicinal herbs, such as ginseng, lingzhi mushroom, wolfberry, ""Codonopsis pilosula"", and ""Angelica sinensis"", are often used as ingredients in cooking, as in ""samgyetang"". Medicinal food (""boyangshik"") is a wide variety of specialty foods prepared and eaten for"
"is the preferred variety. Cassava leaves, known as ""saka-saka"" or ""mpondu"" are used as a substitute in recipes for other greens such as collard, kale, spinach, or turnips. The country occupies 28th position in the ranking of cassava producing countries and its share in total world production is only 0.05%, which in 2013, was 1.25 million tons grown in an area of 160,000 ha. In order to bring better food security in the country private sector participation through a project titled ""Cassava value chain development program"" was mooted in 2009; this linkage is proposed to strengthen the efforts of the"
"Onobrychis viciifolia Onobrychis viciifolia, also known as O. sativa or common sainfoin has been an important forage legume in temperate regions until the 1950s. During the Green Revolution it was replaced by high yielding alfalfa and clover species. Due to its anthelmintic properties the common sainfoin is a natural alternative to drugs to control nematode parasitism in the guts of small ruminants. This is the main reason why ""O. viciifolia"" came back to the scientific agenda during the last years. The genus ""Onobrychis"" comprises 54 different species of which ""O. viciifolia"" is of greatest agronomic importance. Two different agricultural types"
"In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in the broth used to make ""phở"", a popular noodle soup dish. Saigon cinnamon Saigon cinnamon (""Cinnamomum loureiroi"", also known as Vietnamese cinnamon or Vietnamese cassia and ""quế trà my"", ""quế thanh"", or "" quế trà bồng"" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Despite its name, Saigon cinnamon is more closely related to cassia (""C. cassia"") than to cinnamon (""C. verum"", “true cinnamon”, Ceylon cinnamon), though in the same genus as both. Saigon cinnamon has 1-5% essential oil in content and 25% cinnamaldehyde in essential"
"Chicory Common chicory, ""Cichorium intybus"", is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. ""sativum""), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is grown as a forage crop for livestock. It lives as a wild plant on roadsides in its native Europe, and is"
"lookout by the wayside). It could open locked doors, according to European folklore. Chicory Common chicory, ""Cichorium intybus"", is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. ""sativum""), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is grown as a forage crop for livestock. It"
"The leaves and flowers are both edible. The leaves have a strong bitter, sometimes peppery flavor similar to mustard greens. Typically, the leaves and shoots are eaten boiled or in stews. The leaves form an important part of diets in Southern Africa, while in Thailand the leaves are a popular food item fermented with rice water as a pickle known as ""phak sian dong"". Nutritional analyses have found it to be high in certain nutrients including beta-carotene, folic acid, ascorbic acid and calcium. It also contains vitamin E, iron, and oxalic acid. Generally, the leaves are about 4.0% protein. The"